Lobster Trap
The Lobster Trap is excited to offer oyster & wine pairings. Sample 3 chef’s choice Island Creek oysters each paired with a complimentary white wine for only $14. We will be offering our oyster & wine pairing through the end of February. Only available at The Lobster Trap in Asheville,...
The votes are in and we are excited to announce that the staff has selected Alex Payton for our October Employee of the Month! Alex always has a smile on his face and he loves making customers happy. He is ready and willing to jump in and do whatever needs...
The Lobster Trap is excited to offer loyalty rewards for our customers through LoLo. LoLo is a locally owned company focused on encouraging customers to shop local. Earn 5% in rewards every time you dine with us! Once you sign up, you don’t have to do anything but pay with...
by The Lobster Trap Executive Chef Mike McCarty Raw Oysters (8)Cooking OilWatercress (1 bunch)Chopped Garlic (1 Tbsp)Chopped Shallot (1 Tbsp)Pernod Liquor (1 shot)Bread Crumbs Hollandaise Egg Yolks (6)Warm Water (1/4 cup)Lemon Juice (3 Tbsp)Soft Butter (1/2 lb.)SaltPepperCayenne Pepper (dash) Have all of your ingredients in place before bringing your oysters...
By Mackensy Lunsford, mlunsford@citizen-times.com 3:48 p.m. EDT October 9, 2015 It’s October, which means oyster season is in full swing. But does that old adage that oysters should only be eaten during the cooler months actually hold water? Only in a sense, according to Mike McCarty, executive chef and general...